Frosé (frozen rosé)
SERVES 4-6 PREP AND COOK TIME 15 MINUTES (+ FREEZING TIME) 3 cups (750ml) dry rosé
½ cup (110g) caster sugar
½ cup (125ml) water
250g strawberries, chilled, hulled 2 tablespoons lemon or lime juice 1 cup crushed ice
1 Pour rosé into a 20cm x 30cm slice pan, freeze for 8 hours or overnight.
2 Place the sugar and water in a small saucepan over high heat. Stir until sugar is dissolved; bring to the boil. Remove from heat; refrigerate until cold.
3 Place the frozen rosé, strawberries, sugar mixture, juice and ice in a blender; blend until smooth. Suitable to freeze. Not suitable to microwave.